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Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Nutrition and Investigations
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 288
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Book Description
Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Nutrition and Investigations
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 288
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Book Description
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309144361
Category : Medical
Languages : en
Pages : 356
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Book Description
Ensuring that the food provided to children in schools is consistent with current dietary recommendations is an important national focus. Various laws and regulations govern the operation of school meal programs. In 1995, Nutrition Standards and Meal Requirements were put in place to ensure that all meals offered would be high in nutritional quality. School Meals reviews and provides recommendations to update the nutrition standard and the meal requirements for the National School Breakfast and Lunch Programs. The recommendations reflect new developments in nutrition science, increase the availability of key food groups in the school meal programs, and allow these programs to better meet the nutritional needs of children, foster healthy eating habits, and safeguard children's health. School Meals sets standards for menu planning that focus on food groups, calories, saturated fat, and sodium and that incorporate Dietary Guidelines for Americans and the Dietary Reference Intakes. This book will be used as a guide for school food authorities, food producers, policy leaders, state/local governments, and parents.
Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Nutrition and Investigations
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 275
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Book Description
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309450160
Category : Medical
Languages : en
Pages : 1063
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Book Description
The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) began 40 years ago as a pilot program and has since grown to serve over 8 million pregnant women, and mothers of and their infants and young children. Today the program serves more than a quarter of the pregnant women and half of the infants in the United States, at an annual cost of about $6.2 billion. Through its contribution to the nutritional needs of pregnant, breastfeeding, and post-partum women; infants; and children under 5 years of age; this federally supported nutrition assistance program is integral to meeting national nutrition policy goals for a significant portion of the U.S. population. To assure the continued success of the WIC, Congress mandated that the Food and Nutrition Service of the U.S. Department of Agriculture (USDA) reevaluate the program's food packages every 10 years. In 2014, the USDA asked the Institute of Medicine to undertake this reevaluation to ensure continued alignment with the goals of the Dietary Guidelines for Americans. In this third report, the committee provides its final analyses, recommendations, and the supporting rationale.
Author: Barbara Almanza
Publisher: CRC Press
ISBN: 1926895703
Category : Business & Economics
Languages : en
Pages : 511
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Book Description
The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. It also covers food safety and sanitation in various environments, such as restaurants, schools, and fairs and festivals. It is multidisciplinary in that it comprises culinary, hospitality, microbiology, and operations analysis. Topics include: Importance of food safety in restaurants History of food safety regulation in restaurants Microbiological issues What happens during a restaurant food safety inspection Legislative process, regulatory trends, and associations Legal issues for food safety Differences in the food safety perception of consumers, regulatory officials, and employees What restaurants should do during power or water emergencies Front of the house sanitation and consumers’ perceptions of food safety Social media and food safety risk communication Food safety in farmers’ markets Food safety at fairs and festivals
Author:
Publisher:
ISBN:
Category : Administrative law
Languages : en
Pages : 1358
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Book Description
Author: Steve Ventura
Publisher: University of Iowa Press
ISBN: 1609385446
Category : Political Science
Languages : en
Pages : 304
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Book Description
Many Americans are hungry, while others struggle to find healthy foods. What are communities doing to address this problem, and what should they be doing? Good Food, Strong Communities shares ideas and stories about efforts to improve food security in large urban areas of the United States by strengthening community food systems. It draws on five years of collaboration between a research team comprised of the University of Wisconsin, Growing Power, and the Michael Fields Agricultural Institute, and more than thirty organizations on the front lines of this work in Boston, Chicago, Detroit, Milwaukee, Minnesota, Los Angeles, Madison, and Cedar Rapids. Here, activists and scholars talk about what’s working and what still needs to be done to ensure that everyone has access to readily available, affordable, appropriate, and acceptable food. The approach begins by laying out the basic principles of food security and food justice in light of the diversity of food system practices and innovations in America’s cities. The contributing authors address land access for urban agriculture, debates over city farming, new possibilities in food processing, and the marketing of healthy food. They put these basic elements—land, production, processing, and marketing—in the context of municipal policy, education, and food justice and sovereignty, particularly for people of color. While the path of a food product from its producer to its consumer may seem straightforward on the surface, the apparent simplicity hides the complex logistical—and value-laden—factors that create and maintain a food system. This book helps readers understand how a food system functions and how individual and community initiatives can lessen the problems associated with an industrialized food system.
Author: United States. Congress. House. Committee on Education and the Workforce
Publisher:
ISBN:
Category : Educational law and legislation
Languages : en
Pages : 302
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Author:
Publisher: Government Printing Office
ISBN:
Category :
Languages : en
Pages : 1132
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Book Description
Author: United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1206
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Book Description
